Name: Instant Pot® Chicken and Farro Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Avocado oil - 2 tablespoons; Carrots that have been sliced lengthwise and cut into 3/4-inch slices - 2 cups; Sliced celery with leaves - 1 cup; Leek, halved lengthwise and sliced - 1 medium; Minced garlic - 1 ½ teaspoons; Tomato paste - 2 tablespoons; Ground thyme - 1 teaspoon; Dried oregano - 1 teaspoon; Dried parsley - 1 teaspoon; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Low-sodium chicken broth - 5 cups; Farro, rinsed - 1 cup; Skinless, boneless chicken breasts, trimmed - 1 pound

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Chicken and Farro Soup

1. Avocado oil - 2 tablespoons

2. Carrots that have been sliced lengthwise and cut into 3/4-inch slices - 2 cups

3. Sliced celery with leaves - 1 cup

4. Leek, halved lengthwise and sliced - 1 medium

5. Minced garlic - 1 ½ teaspoons

6. Tomato paste - 2 tablespoons

7. Ground thyme - 1 teaspoon

8. Dried oregano - 1 teaspoon

9. Dried parsley - 1 teaspoon

10. Salt - 1 teaspoon

11. Ground black pepper - ½ teaspoon

12. Low-sodium chicken broth - 5 cups

13. Farro, rinsed - 1 cup

14. Skinless, boneless chicken breasts, trimmed - 1 pound

How to cook deliciously - Instant Pot® Chicken and Farro Soup

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot and add carrots, celery, and leek. Cook, stirring frequently, until vegetables start to soften, 3 to 4 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add tomato paste and cook for 1 minute. Stir in thyme, oregano, parsley, salt, and pepper. Pour broth into the pot, add farro, and stir. Push chicken breasts down into the liquid. Close and lock the lid.

2. Stage

Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

3. Stage

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Taste and adjust salt. Serve.